| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces, Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried porcini mushrooms — |
| 1 |
c |
Warm water |
|
|
Garlic clove — peeled |
|
|
Onion — chopped |
| 1/4 |
c |
Olive oil — (plus 1 T) |
| 3/4 |
lb |
Fresh mushrooms — coarse |
|
|
Chop |
| 1 |
ts |
Salt — or to taste |
| 1/2 |
ts |
Ground pepper — or to |
|
|
Taste |
|
|
Sprigs parsley — minced |
| 1/2 |
c |
Parmesan cheese — Fresh |
|
|
Grate |
INSTRUCTIONS
Soak mushrooms in 1/2 c warm water for 1/2 hour. REMOVE THE SOAKED DRIED
MUSHROOMS FROM THE WATER, but reserve the soaking water. Coarsely chop the
mushrooms and strain the water though a double thickness of dampened
cheesecloth (or a coffee filter) into a clean cup. Set both aside. In a
large skillet, combine the garlic, onion, and oil over moderate heat. As
soon as the garlic begins to fry, add the chopped dried mushrooms and stir
in the reserved soaking water. Cook until the water has completely
evaporated. Add the fresh mushrooms and salt and pepper to taste. Cover the
skillet and cook, stirring occasion ally, for 20-25 minutes. If too much
liquid remains, uncover and let some of it evaporate, but the mixture
should not be dry.
Recipe By :
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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